Vore and I have long loved Mama’s Pea’s Peanut Butter Blondies With Chocolate Ganache, a recipe printed in her first cookbook. I’ve made them a million times, always with almond butter, because confession: I don’t like peanut butter. I know, gasp.
I’ve tinkered with the recipe quite a bit, adding a coconut flair, upping the moisture content, lowering the sugar, adding eggs and changing the frosting entirely. Oh, and I ousted the 8×8 pan in favor of cupcake tins. At best you could say these are a distant cousin of the original. But they’re your favorite cousin–the one you look forward to seeing at Christmas every year. Holy yum!
These little cakes retain the texture of dense, rich bars, but avoid the baking pan problem I always run into: cooked on the outside, runny in the middle. With the cupcake style, you’ll have perfectly moist bites with built in portion control.
If you’d like your cakes to be dairy free, you can melt a little dark chocolate and almond milk for drizzling on top. You could also sub a gluten free baking mix for the whole wheat pastry flour, if that’s a concern. Now let’s get to baking, shall we?
Almond Butter Blondie Cakes
2/3 cup whole wheat pastry flour
1/3 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup almond butter
1/3 cup coconut oil, at room temperature
1/2 cup brown sugar
1/3 cup sugar
1/3 cup stevia (I use this. Or you can stick with plain sugar)
1 4 oz container apple sauce
1/4 cup milk of choice
2 large eggs
1 teaspoon vanilla
Preheat the oven to 350
In a small bowl, combine the flours, baking powder and salt. Set aside.
In a large bowl or stand mixer, cream together the almond butter and coconut oil. Add the sugar, beating until fluffy. Now add the apple sauce and milk, beating all the while. Finally add the eggs, one at a time. Finish with the vanilla.
Now it’s flour time! Add the flour mixture in three batches, beating well after each addition. You should have a thick, rich batter.
Pour into a 12 muffin tin. Bake at 350 for 18 minutes, or until tops are ever so slightly brown and the cakes are set. Place on a wire rack to cool.
Cream Cheese Frosting
1/2 cup cream cheese, at room temperature
1/4 cup butter, at room temperature
1 1/2 cups confectioner’s sugar
To make the frosting, beat the cream cheese and butter together until fluffy. Slowly add in the confectioner’s sugar. Voila! Frosting.
Ice the cooled cakes with the frosting, then store in the fridge. Enjoy!